Thursday, September 19, 2013

Maple Oat Walnut Scones

Pin It
These may not be the prettiest scones out there, but man - do they taste goooood!
I've been seeing copycat recipes for Starbucks' Maple Oat Pecan scones and it sounded really tempting. So this is my take on that recipe. I've adapted it quite a bit and loved how it turned out!

This is a delicious recipe and the flavor and texture of the scones is fabulous. I made only half a batch and instantly regretted it. It was gone in one sitting! Everyone loved it and it was just an amazing addition to the breakfast table.
These scones are pretty good for you too! Loaded with oatmeal and whole wheat flour, not too much fat and hardly any sugar (depending on how much glaze you slather on!) - you can't go wrong with this one!. 

I love that this can be made in advance and refrigerated overnight or frozen for a couple of days until you're ready to bake them! 

Maple Oat Walnut Scones
Adapted from
1 cup oats (quick cooking is fine but not the instant kind)
1 cup all purpose flour 
1/2 cup whole wheat flour
2 1/2 tsp baking powder 
2 tbsp sugar
1 tsp salt
2 tbsp pure maple syrup
2 1/2 tbsp cold butter, cut into small pieces 
1 large egg, cold
1/2 cup heavy cream
1 tsp maple extract 
1 cup walnuts

Maple glaze 
1 cup powdered sugar
1/2 tsp maple extract
3-4 tsp milk or water

1. In a food processor or blender jar, grind the oatmeal into a fine powder along with 1/3 cup of walnuts. 
2. Combine this powder in a large bowl along with the all purpose flour, the whole wheat flour, baking powder, salt and sugar. Mix well to combine. 
3. Add in the cold butter and maple syrup and work the mixture with your fingertips so you have a crumbly, sand-like mixture. 
4. In a small bowl, stir together the egg, maple extract and cream. 
5. Add this mixture to the large bowl and mix to bring the dough together. 
6. Finely chop the remaining walnuts and add it to the bowl. Mix long enough to incorporate the walnuts into the dough. 
7. If baking immediately - on a floured surface flatten the dough with your hands until you have a circle approximately 8cm in diameter. With a sharp knife, cut into 8 wedges. Transfer to a greased baking sheet and bake in a preheated oven at 200C/400F for a about 15-18 minutes or until lightly golden. Allow to cool for 5 minutes before glazing. 
8. If baking later - lay down a large piece of cling-film on a plate. Lightly flour the surface and pat the dough down into an 8cm circle on the cling film. Cut into 8 wedges using a sharp knife. Wrap the dough up securely in the cling film. Place the plate in the fridge overnight or freezer for a couple of days. When you're ready to bake, preheat the oven to 200C/400F. Remove the cut scones from the refrigerator, unwrap and transfer to a greased baking sheet and bake for 15-20 minutes or until golden. No need to thaw! Just add a few extra minutes baking time. Allow to cool for five minutes before glazing. 
9. For the glaze: Combine the powdered sugar and extract in a bowl and add enough milk or water to get the glaze to the consistency you like. Glaze the still-warm scones with as much or as little glaze as desired!
The nutty flavor from the oatmeal and the walnuts in these scones can't be beat! And the maple flavor comes through just enough and the texture is beautifully crumbly and perfect!

You may recall that we're pretty crazy about walnuts around here. In fact, my Walnut Coffee Muffins post is still one of my most visited recipes on the site. And it was one of my post requested muffins on order, when I used to take orders! These yummy scones are reminiscent of those muffins. And you know what - I think a Coffee Oat Walnut scone wouldn't be too bad either! Must try that next time. 
Try this recipe. You won't regret it!
Pin It


Ellen said...

This looks great! I wish I could taste a piece. What can I substitute for maple syrup and extract? It is not available here. I wish I could get some and make this now! Thank you for the recipe!

theharriedcook said...

Thanks Ellen :) do you have access to golden syrup instead of the maple syrup? And in the scone, just use a vanilla extract. That should work just fine! In the glaze, I think the coffee glaze would work great. Look at my walnut muffin post for that glaze recipe! I hope this helps :) cheers! And thanks for stopping by!

Ellen said...

I made this exactly as you said - vanilla extract instead of maple and I used your coffee glaze but made it kind of thin. It was really delicious. I made a double batch for 6 people as a part of a Saturday morning brunch and surprisingly, all the scones were gone by the end of the morning. The texture was quite amazing. Thank you for yet another amazing recipe! I am a fan!

Kimby said...

Marsha, rustic looking scones are appealing and yours have that "hearth and home" look to them. Marvelous! I'm going to make a batch of these for my Sis when she comes to visit this weekend -- can't wait to munch on a warm scone over a good cup of coffee and catch up. This is the kind of food that's perfect for such occasions. (The make-ahead factor is a plus, too.) Thanks!

Post a Comment

Real Time Web Analytics